Preparation method of distiller's yeast based on traditional Chinese medicine herbs

Abstract

The invention discloses a preparation method of distiller's yeast based on traditional Chinese medicine herbs, which comprises the following steps: S1, collecting fresh and alive bamboos, cleaning and crushing for later use, and meanwhile, naturally drying or air-drying the collected fresh and alive uncaria rhynchophylla, bamboo moth and flaccid knotweed herb respectively, so that an active enzyme system of the flaccid knotweed herb cooperates with nutrient substances of the uncaria rhynchophylla and the bamboo moth, and the effect of improving the quality of the distiller's yeast is achieved; the white sugar quick-acting carbon source and the natural fiber carrier of the bamboo powder are matched, so that the proliferation and metabolism of probiotics can be quickly activated, the processes of converting starch into sugar and converting sugar into alcohol are accelerated, the fermentation period is remarkably shortened, the wine yield is effectively improved, the raw materials are natural herbs and edible components, the wine body is pure, and the production cost is low. Active ingredients such as bamboo leaf flavone, hooked garcinia flavone and bamboo moth amino acid are blended into the wine, so that the wine is clear and mellow in taste and has flavor and additional value of nutrition, the hooked garcinia has the effects of clearing heat and calming the liver, and the flaccid knotweed herb has the effect of promoting circulation, and can relieve fatigue and improve the physical and mental state through cooperation with antioxidant ingredients such as the bamboo leaf flavone, and people do not feel drunk after drinking the wine.

Description

Technical Field

[0001] This application relates to the technical field of yeast preparation, and in particular to a method for preparing yeast based on traditional Chinese herbal medicines. Background Technology

[0002] Brewing is a traditional Chinese craft, and yeast, as the core fermenting agent, determines the yield, flavor, and safety of the wine. Traditional yeast is made primarily from grains with a small amount of herbs, fermented naturally, supporting the development of the brewing industry. However, as the industry grows towards large-scale production and the demand for homemade yeast increases, the technical shortcomings of traditional and existing improved yeasts are becoming increasingly apparent, making it difficult to meet modern needs.

[0003] Existing yeast starters have a single active enzyme system and low content, relying on the enzymes naturally present in the raw materials. They lack enzyme-enhancing components and a synergistic nutritional system. The carbon source supply also depends on the raw materials themselves, resulting in slow and unstable release. This leads to low efficiency in the proliferation and metabolism of beneficial bacteria in brewing, resulting in a long fermentation cycle. At the same time, it is difficult to fully decompose starch, cellulose, and other substances in the raw materials during fermentation, leaving a large amount of effective components behind and resulting in a low alcohol yield. In addition, due to purity and composition issues, existing alcoholic beverages generally have a spicy and bitter taste, poor sensory experience, and can only provide a temporary stimulation through alcohol, failing to relieve fatigue. Furthermore, impurities in the alcohol may place an additional burden on the body. Application content

[0004] This application aims to at least partially address one of the technical problems in the related art.

[0005] To achieve the above objectives, this application proposes a method for preparing yeast based on traditional Chinese medicinal herbs, comprising the following steps: S1: Collect fresh bamboo, wash and crush it for later use. At the same time, dry the collected fresh Uncaria rhynchophylla, bamboo borer and Polygonum hydropiper in the sun or air. Then crush the dried raw materials into powder. S2: Take the bamboo powder, Uncaria powder, bamboo borer powder, Polygonum hydropiper powder and edible white sugar obtained in step S1, with the following weight ratio: 30 parts bamboo powder, 9-11 parts Uncaria, 1 part bamboo borer, 9-11 parts Polygonum hydropiper and 1 part edible white sugar, and mix them evenly to obtain the mixed dry material. S3: Add boiled and cooled spring water to the mixed dry materials and stir until a uniform wet yeast mixture is formed; S4: Place the wet yeast material in an environment of 24℃-26℃ for sealed fermentation, and the fermentation time is 46-50 hours; S5: After fermentation, the yeast starter is shaped and then dried in the sun or air to obtain the finished yeast starter.

[0006] In addition, the application may also include the following additional technical features: Specifically, in step S1, the raw materials are sun-dried or air-dried until the moisture content of each raw material is less than 10%.

[0007] Specifically, the weight ratio in step S2 is as follows: 30 parts bamboo powder, 10 parts Uncaria rhynchophylla, 1 part bamboo borer, 10 parts Polygonum hydropiper, and 1 part edible white sugar.

[0008] Specifically, in step S3, the temperature of the cooled spring water is room temperature, and the amount added is 80%-120% of the total weight of the mixed dry materials.

[0009] Specifically, in step S4, the fermentation environment temperature is 25°C and the fermentation time is 48 hours.

[0010] Specifically, in step S5, the rolling and shaping process involves rolling the dough into a ball with a diameter of 3-4 centimeters.

[0011] The beneficial effects of the method for preparing yeast based on traditional Chinese herbs proposed in this application are as follows: 1. The active enzyme system of Polygonum hydropiper, together with the nutrients of Uncaria rhynchophylla and bamboo borer, combined with the fast-acting carbon source of white sugar and the natural fiber carrier of bamboo powder, can quickly activate the proliferation and metabolism of probiotics, accelerate the process of starch to sugar and sugar to alcohol, significantly shorten the fermentation cycle and effectively increase the alcohol yield.

[0012] 2. The raw materials are natural herbs and edible ingredients, resulting in a pure wine. Active ingredients such as bamboo leaf flavonoids, rhizome flavonoids, and bamboo borer amino acids are incorporated into the wine, making it clear, mellow, and with both flavor and nutritional value.

[0013] 3. The effects of Uncaria rhynchophylla in clearing heat and calming the liver, and Polygonum hydropiper in promoting circulation, work synergistically with antioxidants such as bamboo leaf flavonoids to relieve fatigue and improve physical and mental well-being. Through processes such as raw material pretreatment and precise temperature and humidity sealed fermentation, bacteria are inhibited and the generation of harmful substances such as methanol is reduced. The alcohol molecules and nutrients are combined in a balanced way, so drinking it will not cause headaches. Detailed Implementation

[0014] To make the technical means, inventive features, objectives, and effects of this application readily understandable, this application is further described below. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0015] An embodiment of this application provides a method for preparing yeast based on traditional Chinese herbal medicines, comprising the following steps: S1: Collect fresh bamboo, wash and crush it for later use. At the same time, naturally sun-dry or air-dry the collected fresh Uncaria rhynchophylla, bamboo borers and Polygonum hydropiper, and then crush the dried raw materials into powder.

[0016] Specifically, washing fresh bamboo can remove surface mud, bacteria, and contaminants, preventing impurities from affecting the purity and freshness of the yeast fermentation. Uncaria rhynchophylla, bamboo borers, and Polygonum hydropiper contain a large amount of free water. Natural sun drying or air drying can remove moisture through physical evaporation, reducing the water activity of the raw materials. Water activity is a key condition for microbial growth, and high moisture content can easily lead to the growth of bacteria. Drying can inhibit bacterial contamination from the source.

[0017] The dried raw materials are crispy. Pulverizing them into powder increases their specific surface area, which makes it easier for the effective components of each raw material to be released. On the other hand, it provides a sufficient interface for the contact between microorganisms and raw materials during subsequent mixing and fermentation, thereby improving reaction efficiency.

[0018] S2: Take the bamboo powder, Uncaria powder, bamboo borer powder, Polygonum hydropiper powder and edible white sugar obtained in step S1, with the following weight ratio: 30 parts bamboo powder, 9-11 parts Uncaria, 1 part bamboo borer, 9-11 parts Polygonum hydropiper and 1 part edible white sugar, and mix them evenly to obtain the mixed dry material.

[0019] Specifically, bamboo powder is rich in flavonoids, selenium, and enols, as well as other trace elements needed by the human body, which can promote human metabolism and delay aging.

[0020] Uncaria rhynchophylla is a perennial herb with effects including relieving wind and pain, clearing heat and calming the liver, lowering blood pressure, clearing heat and expelling evil, and dispelling wind and unblocking the meridians. Its natural active ingredients, such as flavonoids, can form a synergistic effect with the fermentation flora and enhance the biological activity of the yeast.

[0021] Bamboo borers feed on bamboo leaves and bamboo shavings, absorbing beneficial trace elements such as flavonoids and enols from bamboo through bioaccumulation. Flavonoids have a positive effect on cardiovascular health, while enols can effectively promote metabolism and delay aging.

[0022] Polygonum hydropiper is a major ingredient in traditional yeast starter. It has medicinal effects such as dispelling wind and dampness, dispersing blood stasis and relieving pain, and promoting blood circulation. Edible white sugar, as a fast-acting carbon source, can react quickly with the biological enzymes and probiotics in the yeast starter during the brewing process. This can significantly shorten the brewing cycle and effectively increase the yield of alcohol.

[0023] Bamboo powder serves as the basic raw material, providing a fermentation substrate such as carbohydrates to support the growth and metabolism of microorganisms. Uncaria rhynchophylla and Polygonum hydropiper serve as the main functional ingredients, and their balanced proportions ensure the integrity of the fermentation enzyme system. Bamboo borers and white sugar serve as nutritional supplements, and one part of each ingredient can precisely match the microbial needs of the main ingredients, avoiding the problem of too much supplement leading to competition for nutrients by miscellaneous bacteria, or too little supplement leading to insufficient proliferation of the microbial community.

[0024] S3: Add boiled and cooled spring water to the mixed dry materials and stir until a uniform wet yeast mixture is formed.

[0025] Specifically, spring water is rich in minerals (such as calcium, magnesium, and potassium), and its hardness and pH value are more suitable for the growth of microorganisms in traditional Chinese medicine herbal yeast. After boiling and cooling, it can be sterilized at high temperature to remove miscellaneous bacteria and insect eggs from the water, thus avoiding external pollution. Adding water and stirring is to transform dry materials into moist, non-clumping wet materials. Microbial fermentation needs to take place in an aquatic environment. Water can dissolve nutrients in the raw materials, provide a medium for microbial metabolism, and at the same time, allow the microbial community to be evenly distributed in the material.

[0026] S4: Place the wet yeast starter in an environment of 24℃-26℃ for sealed fermentation, and the fermentation time is 46-50 hours.

[0027] Specifically, the sealed environment can maintain the humidity of the material, reduce the intrusion of miscellaneous bacteria carried by the outside air, and at the same time form a semi-anaerobic environment. The core microbial community of the yeast (such as yeast and Aspergillus oryzae) has both aerobic proliferation and anaerobic metabolism capabilities. In the early stage of sealing, the aerobic microbial community proliferates rapidly, and in the later stage, the anaerobic environment promotes the accumulation of metabolic products such as saccharifying enzymes and alcoholic enzymes. The optimal temperature range for yeast fermentation is 24℃-26℃. At this temperature, beneficial microorganisms such as yeast and mold grow and metabolize at their fastest rates, and can efficiently produce fermentation enzymes such as amylase and saccharifying enzyme.

[0028] Fermentation time should be controlled between 46 and 50 hours. Within this timeframe, microorganisms can complete sufficient metabolism and reproduction, producing enough flavor substances and fermentation active ingredients. If the time is too short, the microbial community will not proliferate sufficiently, resulting in insufficient fermentation activity of the yeast. If the time is too long, too much nutrient will be consumed, which can easily lead to a deterioration in the flavor of the yeast.

[0029] S5: After fermentation, the yeast starter is shaped and then dried in the sun or air to obtain the finished yeast starter.

[0030] Specifically, the fermented yeast contains a certain amount of moisture. Shaping it into shape can give the product a fixed shape, prevent it from scattering during storage and transportation, and make it easier to use in a fixed quantity during subsequent brewing. Secondary drying can reduce the moisture content of the finished yeast, further inhibit microbial activity, and at the same time further stabilize the flavor components of the yeast.

[0031] In one embodiment of this application, in step S1, the raw materials are sun-dried or air-dried until the moisture content of each raw material is less than 10%.

[0032] It should be noted that water activity is positively correlated with microbial growth. When the moisture content of the raw material is less than 10%, the water activity is ≤0.6. This value is lower than the growth threshold (usually ≥0.7) for most miscellaneous bacteria (such as molds and bacteria), which can completely inhibit the reproduction of miscellaneous bacteria. At the same time, a moisture content of less than 10% can ensure that the raw material is not prone to clumping when it is crushed, thus ensuring uniform powder fineness.

[0033] In one embodiment of this application, the weight ratio of step S2 is: 30 parts bamboo powder, 10 parts Uncaria rhynchophylla, 1 part bamboo borer, 10 parts Polygonum hydropiper, and 1 part edible white sugar.

[0034] It should be noted that this ratio is the midpoint of the core ratio range (9-11 parts), and is the optimal synergistic ratio verified through multiple sets of experiments. Bamboo powder serves as the basic raw material, providing fermentation substrates such as carbohydrates to support the growth and metabolism of microorganisms. The 1:1 ratio of Uncaria rhynchophylla and Polygonum hydropiper allows the fermentation enzyme systems (amylase, saccharifying enzyme) of both to reach their peak activity. The 1 part of bamboo borer and white sugar meets the nitrogen and carbon source requirements of 10 parts of the main ingredient microbial community, ensuring that the microbial community will not proliferate slowly due to insufficient auxiliary materials, nor will it cause competition from miscellaneous microorganisms due to excessive auxiliary materials.

[0035] In one embodiment of this application, the temperature of the cooled spring water in step S3 is room temperature, and the amount added is 80%-120% of the total weight of the mixed dry materials.

[0036] It should be noted that the room temperature is consistent with the fermentation environment temperature to avoid stimulating the beneficial microorganisms in the raw materials with low or high temperature water, and to ensure that the activity of the microbial community is not affected.

[0037] The amount of water added is 80%-120% of the total weight of the mixed dry materials. This is an optimized range based on the water absorption capacity of the dry materials: when it is less than 80%, the dry materials cannot be fully moistened, and microorganisms lack metabolic media; when it is more than 120%, the water in the material leads to the premature formation of an anaerobic environment, inhibits the initial proliferation of aerobic bacteria, and easily breeds putrefactive bacteria.

[0038] In one embodiment of this application, the fermentation environment temperature in step S4 is 25°C and the fermentation time is 48 hours.

[0039] It should be noted that 25℃ is the optimal growth temperature range for the core microbial community of the yeast (Aspergillus oryzae and yeast). Compared with the range of 24℃-26℃, this temperature is closer to the peak activity of the microbial community and can accelerate the proliferation of the microbial community and the synthesis of enzymes. The 48-hour period is the golden cycle for microbial metabolism. During this time, microorganisms complete their peak proliferation, and the accumulation of metabolic products (saccharifying enzymes, alcoholic enzymes, and flavor substances) reaches its optimal level. They have not yet entered the later stage of nutrient consumption, and the risk of miscellaneous bacteria growth is the lowest.

[0040] In one embodiment of this application, step S5 involves shaping the dough into a ball with a diameter of 3-4 cm.

[0041] It should be noted that spherical shapes with a diameter of 3-4 cm have the optimal surface area to volume ratio: this ensures even evaporation of moisture during sun drying or air drying (avoiding internal dampness and external cracking) and reduces deformation caused by stacking and squeezing during storage. The spherical shape makes it easy to handle (the weight of a single ball can be quantified), allowing for precise addition based on the amount of raw materials during brewing. The smooth surface of the spheres also reduces the risk of impurity adsorption and mold growth, extending the shelf life of the finished product.

[0042] The present application and its embodiments have been described above. This description is not restrictive, and what is shown is only one embodiment of the present application. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present application, they should all fall within the protection scope of this application.

Claims

1. A method for preparing yeast based on traditional Chinese medicinal herbs, characterized in that, Includes the following steps: S1: Collect fresh bamboo, wash and crush it for later use. At the same time, dry the collected fresh Uncaria rhynchophylla, bamboo borer and Polygonum hydropiper in the sun or air. Then crush the dried raw materials into powder. S2: Take the bamboo powder, Uncaria powder, bamboo borer powder, Polygonum hydropiper powder and edible white sugar obtained in step S1, with the following weight ratio: 30 parts bamboo powder, 9-11 parts Uncaria, 1 part bamboo borer, 9-11 parts Polygonum hydropiper and 1 part edible white sugar, and mix them evenly to obtain the mixed dry material. S3: Add boiled and cooled spring water to the mixed dry materials and stir until a uniform wet yeast mixture is formed; S4: Place the wet yeast material in an environment of 24-26℃ for sealed fermentation, and the fermentation time is 46-50 hours; S5: After fermentation, the yeast starter is shaped and then dried in the sun or air to obtain the finished yeast starter.

2. The method for preparing yeast based on traditional Chinese medicinal herbs according to claim 1, characterized in that, In step S1, the raw materials are sun-dried or air-dried until the moisture content of each raw material is less than 10%.

3. The method for preparing yeast based on traditional Chinese herbal medicine according to claim 1, characterized in that, The weight ratio of the ingredients in step S2 is as follows: 30 parts bamboo powder, 10 parts Uncaria rhynchophylla, 1 part bamboo borer, 10 parts Polygonum hydropiper, and 1 part edible white sugar.

4. The method for preparing yeast based on traditional Chinese medicinal herbs according to claim 1, characterized in that, In step S3, the temperature of the cooled spring water is room temperature, and the amount added is 80%-120% of the total weight of the mixed dry materials.

5. The method for preparing a starter culture based on traditional Chinese medicinal herbs according to claim 1, characterized in that, In step S4, the fermentation environment temperature is 25°C and the fermentation time is 48 hours.

6. The method for preparing a starter culture based on traditional Chinese medicinal herbs according to claim 1, characterized in that, In step S5, the rolling and shaping process involves rolling the dough into a ball with a diameter of 3-4 cm.